Apologies if this has been discussed before. I couldn't find it when I searched the forums.

I am looking into cold brew as an addition to my staple coffee diet of espresso / aero press.

I believe that one of the key principles of making good coffee is to use fresh grounds. How does this sit with cold brew methods that can take up to 24 hours? Will the grounds inevitably go stale if they are left exposed to air or water for that length of time?

Are there any options for maintaining fresh grounds during the cold brew process?

We generally refer to beans going stale as they off-gas and undergo undesirable physical changes as they age. Moisture enters the beans, the oils go rancid, they pick up off flavors, the lose their delicious organoleptic-ness to the humors around them. The staling process is greatly accelerated after the beans are ground.

Your container for soaking the beans has them under water and those chemical and physical actions are not directly related to staling. I'd say you're brewing.

There are several cold brew methods. The Toddy package is convenient but not very well made. Be sure to get an extra pack of filter disks if you purchase the thing.

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